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I’m happy to release the first video from my Gapshida trip, popcorn chicken gizzards! It was filmed in Wellington, New Zealand, at Jamie Frater‘s house. The cameraman is Ryan Sweeney. My blog about the trip is here.
This is not an authentic Korean dish. This recipe was inspired by the fried chicken gizzards served in my favorite izakaya (sake bar) in New York. When I ordered the dish for the first time, I liked it so much I thought I could develop a recipe and share it with my readers.
There are 3 great things about this dish: it’s delicious, made with cheap ingredients, and easy to prepare. Now I can say mine is much more delicious and tender than the version served in my favorite sake bar, because in my version I cut it off the tough muscles. I’ve been using the dipping sauce in this recipe for a long time and everybody loves it when they taste it. You can use it for vegetables (like cucumber, carrot, or celery) or cooked meat.
Serve this as an appetizer, snack, or party finger food. It will also be a good side dish for beer.
I think vegetarians already have a good idea of what to do with this recipe. : ) I have met so many wise vegetarian readers during my Gapshida trip. They replace meat or seafood in my recipes with mushrooms, tofu, and other vegetables. I would use olives and sweet potato. It will make a delicious vegetarian version.
Enjoy the recipe!
Chicken gizzards, salt, ground black pepper, vegetable oil, starch powder, flour, sweet rice flour, baking soda
For 2 -3 servings
Cooking time: 30 minutes
Prepare 250 grams (½ pound) of chicken gizzards
Make dipping sauce:
Posted Monday, December 12th, 2011 at 4:03 pm
Tagged: chicken gizzards, cooking together, deep frying, delicious recipes, filming together, fried olives, gapshida, gizzard recipe, Maangchi Gapshida cooking, Maangchi Gapshida trip, Maangchi recipes, Maangchi video in New Zealand, party food, popcorn chicken, popcorn chicken gizzards, popcorn olives, sesame seeds sauce, sharing food, YouTube cooking
Originally posted on December 12, 2011 at 4:03 pm by Maangchi .
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